Process: Anaerobic Fermentation in Bioreactor
Production Capacity Harvest: 5 TON
Project Name: Monteblanco
Altitude: 1750 – 1900
Variety: Purple Caturra
Coffee Flavor Wheel
Unique History of Culturing:
The culturing process that is implemented at Monteblanco is a special fermentation process that was carefully designed. Once the cherry is hand picked they fertilize in an anaerobic way for 48 hours then they depulped and introduce some special fruits and herbs during the fermentation process in order to give them fruity notes.
Notes: Beautiful and fresh herbal profile with coriander seed, mint and lime. Aromatic notes like ginger and tangerine peel.
- Spring Lemonade:
Notes: Fresh notes of peppermint with the sweetness of honey. Beautiful lemon and floral lavender taste and extremely balanced and delicate acidity.
- Spice Queen
Notes: Spiced profile with notes like cardamom, clove and cinnamon. Sweet like panela, chocolate and delicate notes of lavender
Notes: Sweet and fruity notes like pineapple syrup and other red fruits like raspberry.
Notes: Sweet cupping profile with a distinct taste of anise flower, supported by sugar cane and almond notes
- Passion Fruit
Notes: Herbal and aromatic profile with solid notes of passion fruit, basil, lemon balm and lemongrass. chocolate notes and sweet aftertaste
With these coffee we impact the following SDGs:
In comparison to the FNC buy rate, TCP pays 338% above fair market value.
Claudia contribute to reduce inequalities through formal employment generation